I made a delicious stew the other day with pumpkin, kale, Great Northern beans, and chicken sausage.
It’s a bowl full of comfort and goodness.
Head over to my blog’s new home for the recipe.
My latest creation … please go over to my blog’s new “home” www.SumptuousSpoonfuls.com for the recipe!
My girlfriends were coming for the weekend so I wanted to make them something super delicious … it was chillier than we expected it to be this weekend, so I decided a nice pot of hot soup would be just the thing.
It did happen just perfectly … two of my friends were staying in a camper and when they showed up at my house on Saturday, it was just about lunchtime plus they were quite chilled and hungry so the soup warmed them right up and filled our bellies before we went out to see the sights. I was so happy because they all raved about the soup and the two who don’t like things too hot & spicy said it was just right. Whew!
Shrimp & Tomato Bisque
- 1/2 teaspoon olive oil
- 1 – 3 cloves of garlic, peeled and chopped
- 3 stalks of celery, chopped (about 1 cup)
- 1 cup of chopped onion
- 1/2 cup chopped carrot
- 1/4 cup flour
- 1/4 cup Chardonnay or other white wine
- 2 garden fresh tomatoes + 2 roma tomatoes (about 0.7 lb), peeled and chopped
- 1 cup beef or vegetable broth
- 1 cup mixed vegetable juice such as V8 (or tomato juice)
- About 1/4 cup fresh basil leaves
- About 1 Tablespoon fresh tarragon leaves
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1/2 teaspoon Old Bay Seasoning
- 1 1/2 teaspoons Sriracha (or other hot sauce … use more or less depending on how spicy you like your soup)
- 2 cups fat free half & half
- 1 lb shrimp, fresh or frozen
- To garnish: freshly shredded Asiago or Parmesan cheese and fresh herbs
- Peel and chop the garlic and mix it with the olive oil in a small bowl. Set aside to let the garlic infuse into the oil while you chop the rest of the vegetables.
- Once you’ve chopped all the vegies, heat a saucepan or soup pot over medium heat and pour in the garlic and olive oil, then add the celery, onion and carrots and sautee until the onion is soft and translucent. If the vegetables get dry before the onions are soft, add the wine and cook until it has evaporated. Add the flour and stir to coat all the vegetables.
- Add the wine (if you haven’t yet added it!), tomatoes, broth, juice, herbs, seasonings and Sriracha and stir well to mix. Bring the mixture to a slow boil, then reduce heat and simmer until the tomatoes break up and you have a nice thick soupy mixture, about 20 – 30 minutes or so. Using an immersion or regular blender, puree the soup. (If you have a blender with a glass carafe, let the soup cool a bit before pureeing it to avoid cracking the glass.)
- Pour the soup back into the saucepan and add the half and half and stir to mix, then add the shrimp. Cook over medium low heat just until the shrimp is hot and cooked through. Serve hot, garnished with shredded cheese and fresh herbs if you like, with some flatbread or Naan on the side.
It is September … the weather is starting to cool down. I was really loving the cooler weather … until my allergies kicked in …
Ah but I am lucky! I “inherited” some wild rice from my sister. She said it was too salty and brought it along up to my parents’ place last weekend for us to “fix” for her. Well we didn’t get around to making anything with it, she left and my other sister left and there was still the wild rice in the fridge, so my mom asked if I would take it. Sure, I said. Then I can make soup!
So yes, I made soup. And what’s better than soup in the fall when there’s a little chill in the air and your allergies are in overdrive? Soup is just the thing to make you feel better … it’s so warm and comforting and wonderful.
Creamy Cheesy Chicken Wild Rice Soup
This is a very thick and chunky soup. Feel free to adjust the amounts of vegies, rice and meats to your liking … if you want more of the delicious cheesy broth, put in fewer vegies and rice. Like many soups, it is really better the next day. If you want a vegetarian soup, leave out the meat and use vegetable broth in place of the chicken broth
- 1/2 Tablespoon extra virgin olive oil
- 1/2 cup chopped celery (reserve the leaves!)
- 3/4 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 2 – 3 cloves of garlic, peeled and finely chopped
- 1/4 cup flour
- 2 cups milk (I used 1%)
- 1 bay leaf
- 1 cup shredded Edam cheese (I used some Dofino Edam cheese that Dofino sent to me as a “sample”)
- 1/4 cup Asiago cheese (or other sharp cheese such as parmesan or romano)
- 1/2 – 1 cup chicken broth
- 1/2 cup corn
- 2 cups cooked wild rice (use the wild Minnesota wild rice if you can find it … it’s SO much better!)
- 3/4 cup cooked leftover chicken (or more if you want a meatier soup)
- 1/2 cup corn (frozen, thawed or pre-cooked fresh)
- 1 teaspoon Red Robin Seasoning or your favorite seasoned salt
- The leaves from a few sprigs of fresh oregano and parsley
- Salt & freshly ground pepper, to taste
- For garnish: shredded cheese and oregano or parsley leaves
- Heat a saucepan or your soup pot over medium heat and add the olive oil and swirl it around.
- Pour the celery, onions, carrots, zucchini and garlic into the pot. Over medium-high heat, sautee the vegies until the onions are soft and translucent and the zucchini is tender.
- Add the flour to the pan and stir, coating all your little vegetables and garlic bits in flour. Do this quickly before the flour starts to brown.
- Add the milk and bay leaf and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
- Add the shredded cheeses and cook for a few minutes longer until the cheese melts, then stir in the broth, rice, chicken, corn, and lower the heat to a simmer (on medium low to low) and cook for 15 – 20 minutes to let the flavors meld. Stir in the reserved celery leaves, oregano, parsley and Red Robin Seasoning. Add salt and pepper to taste.
- Serve hot, garnished with a bit more shredded edam cheese and a few fresh oregano or parsley leaves. Store leftovers in a covered container in the fridge.
Post #2 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …
I have to combine some of my favorite things or I’m not going to fit them all in five posts!
I am quite taken with appetizers … little bites … dips … party food! Also I looove seafood … although I don’t cook it that often, since we are quite land-locked and it is difficult to get good seafood here. Unless you count walleye, silver bass, northern pike … THAT is quite attainable in these parts. But I made an exception for this special occasion and splurged on some seafood. Shrimp and crab … ah yes!
This yummy dip also features wine. And cheese. Another two of my foodie flavor loves. And a few veggies, because veggies and I are buddies too.
Let’s put this all together, shall we? Don’t let the long list of ingredients scare you … it’s really quite a simple dip. You will be popping it in the oven to heat up in no time … it’s also great as a make-ahead-and-pull-it-out-and-bake-at-serving-time dip.
Hot & Cheesy Seafood Spinach Dip
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped celery
- 2 large cloves of garlic, peeled and chopped
- 1 1/2 teaspoons of olive oil
- 2 Tablespoons of Chardonnay (or other dry white wine)
- 1 teaspoon of Worcestershire sauce
- 1/3 cup frozen spinach, thawed, with the moisture squeezed out of it
- 1/2 cup white beans (great northern or cannelini beans)
- 1/4 cup light mayonnaise
- 2 oz. light cream cheese
- 1/2 teaspoon Old Bay Seasoning
- Juice of 1/4 of a lemon
- 1/4 cup plain nonfat greek yogurt
- 1/3 cup freshly shredded Romano cheese (or other sharp, hard cheese like Parmesan)
- 1/3 cup shredded smoked Gouda cheese (or other soft, melty cheese like Swiss)
- 1 Tablespoon (or more) of fresh snipped dill weed (or 1 teaspoon of dried dill)
- 1/4 teaspoon smoked paprika
- 1 6-oz. can of crab meat, drained (or 4.25 oz. of fresh crab meat)
- 1/3 cup of pre-cooked shrimp, chopped fine (I used medium frozen shrimp, but you could use any size … if yours are fresh, pre-cook them a little before adding them)
Toppings: a bit of extra shredded Romano and/or gouda cheese, some crushed crackers or breadcrumbs, and some chopped fresh chives and/or dill
- In a frying pan or cast iron skillet, cook the onion, celery and garlic in the olive oil over medium heat until the onion is translucent and soft. Add the wine and worcestershire sauce and sautee until the liquid evaporates. Set aside.
- In a food processor, combine the spinach, white beans, light mayonnaise, and light cream cheese. Whir until well pureed and everything is a fine paste. If the mixture is too thick, add the lemon juice as well and maybe even the yogurt.
- Now in a medium-sized bowl, mix the sauteed veggies, the pureed mixture, and the remaining ingredients except for the toppings.
- Spray an oven proof bowl or small casserole with cooking spray and pour the dip into the bowl. Spread it with a spatula till it’s flat, then sprinkle with extra cheese and crushed crackers or bread crumbs.
- Bake at 400 for 10 – 20 minutes or until everything is hot and bubbly and the cheese is melted. Top with the fresh chives and/or dill before serving. It is good to put a shrimp on top to clue everyone in on what they can expect from this luscious dip!
Serve with crackers, toasted pita or bagel chips or vegies. (You can also put it in a mini-crockpot at a party to keep it warm.)
This is even better if you make the dip ahead of time and let the flavors meld overnight (or longer) in the fridge, then pull it out, top it and bake it just before you serve it.
This recipe was shared at Midweek Fiesta, Cast Party Wednesday, These Chicks Cooked Whole Foods Recipe Swap, Tastetastic Thursdays, Full Plate Thursdays, Fit & Fabulous Fridays, Fabulous Fridays, Weekend Potluck, and Strut your Stuff Saturdays.
What was your favorite soup growing up? I remember I really, really loved Campbell’s Bean with Bacon soup. I’ve discovered lately, though, that the canned soups just don’t have as much flavor as I remember … so when Melissa from ChinDeep posted a recipe for Bean with Bacon Soup, well, I just had to try it. I love making soups, and it was raining this morning and this seemed like just the perfect thing to make … I ate two bowls of it for lunch. And now I’m tempted to go have another bowl of soup for supper.
Bean with Bacon Soup
Adapted from ChinDeep
- 4 slices of bacon
- 1 large onion, chopped
- 3 celery stalks, chopped including the leaves
- 2 large cloves garlic, minced
- 2-3 teaspoons chopped, fresh rosemary
- 3 cups cooked Great Northern Beans
- 1 large red potato, cut into chunks
- 3 cups chicken broth
- 1 cup crushed tomatoes with juices
- Several baby carrots, sliced (or 1 long carrot)
- 1 bay leaf
- freshly ground pepper
- chopped fresh parsley, for garnish
In a large pot, cook the bacon until just lightly browned. It should still be floppy. Remove the bacon, set on a clean dry towel to soak up the fat, and pour out the excess fat from the pan. Loosely chop the bacon and set aside.
Add the onion, garlic, and celery to the pot and sautee over medium high heat until the onion is translucent and soft. Add everything but the reserved bacon and parsley leaves and bring the soup to a boil, then reduce heat and simmer for 30 minutes or so or until the potatoes are tender.
Add the bacon, and heat just until the bacon is hot. Serve hot, garnished with fresh parsley leaves.
This recipe was shared at Sunday Night Soup Night.
It has been wet and gray and chilly here the past couple days. We actually had a thunderstorm last night! In February! But still it feels like winter out there, the dark, wet chilly kind of winter day that just chills you to the bone. Weather like this just calls for a good, hearty stew. This time for my stew I decided to do a wine reduction, add a hint of cinnamon, and fresh rosemary.
I have a lot of venison at my house because everyone in my family hunts (besides me) and they fill my freezer with meat. (They are so good to me. I’m very blessed!) If you don’t happen to have venison, you can use beef. If you use a different red wine or if you add more or less of some of the vegies, the stew won’t care.
Winter Venison Malbec Stew
- About 1 1/2 pounds of venison meat (or lean beef), cut into 1-inch cubes (I had about 3 cups of meat before cooking)
- 1 Tablespoon olive oil
- 1 large onion, chopped in large pieces (about 1 3/4 cups)
- 5 – 7 cloves of garlic, peeled and chopped fine
- 1/2 cup of Malbec (or other dry red wine)
- 1/4 cup of chopped bell pepper
- 3 potatoes, peeled and chopped into small cubes (about 2 3/4 cup)
- 3/4 cup peeled, chopped carrots
- 1/2 cup celery, chopped (save the leaves!)
- 3 cups of beef broth
- 1 1/2 cups of crushed canned tomatoes with juices (if you have whole tomatoes, just crush them with your hand as you add them to the stew … it’s a great messy bit of fun)
- 1 sprig of rosemary, chopped fine (about 1/2 Tablespoon)
- 2 bay leaves
- 1/4 teaspoon of cinnamon
- Freshly ground pepper and salt to taste
- For garnish: Celery leaves and/or fresh parsley leaves
- Heat the oil in your soup pot till it’s hot. Sear the venison cubes in the hot oil until browned on all sides. Remove the meat from the pan, but leave the juices in there.
- Add the onion and garlic to the pot and sautee over medium heat, stirring constantly, until the onion is soft and starting to brown.
- Add the wine to the pot and continue to cook and stir until the wine is absorbed.
- Add the remaining vegetables, broth, and seasonings and bring to a boil.
- Reduce heat to medium low (or low) and simmer gently for 2 – 3 hours, stirring occasionally, until the meat and potatoes are both tender. The potatoes should begin to break down and thicken the broth.
- Season with pepper and salt (if needed … I didn’t think it needed any) and garnish with the fresh celery leaves and/or fresh parsley. Serve with a hunk of hot, fresh bread or some cheesy garlic toast.